SWEDISH THIN BREAD
Essentially a griddle bread. Recipe from cooks.com and posted her for ZWT. Sounds super easy and super yummy!
Provided by januarybride
Categories < 30 Mins
Time 25m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together. Add cream and milk to form soft dough.
- Divide into 7 balls. Roll each ball out on floured surface using poky rolling pin.
- Fry at 400 degrees on greased GRIDDLE until browned.
- Makes approximately 28 pieces, depending upon how thinly you roll it and how you cut it after its cooked.
SWEDISH THIN BREAD (CRACKERS)
This is a recipe from a friend at my mom's Ladies Aid meeting. They're so light and crispy - the best homemade crackers I've had!
Provided by moose_kristi
Categories Healthy
Time 20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 6
Steps:
- Add sugar to cream.
- Add soda to flours, then add salt.
- Roll out thin on a floured board. Cut into squares (a pizza or ravioli cutter works great).
- Sprinkle with salt.
- Bake at 350 F until light brown - check after 8-10 minutes.
Nutrition Facts : Calories 833, Fat 24.6, SaturatedFat 14.6, Cholesterol 79.2, Sodium 404.2, Carbohydrate 140.6, Fiber 7.7, Sugar 50.8, Protein 15.2
SWEDISH GINGER THINS
Provided by Betty Boothe
Categories Cookies Mixer Ginger Nut Dessert Bake Christmas Vegetarian Almond Spice Winter Edible Gift Gourmet California Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 150 cookies
Number Of Ingredients 10
Steps:
- Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400°F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
- Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
SWEDISH FLAT BREAD
A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!"
Provided by BeccaB3c
Categories Breads
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Add the sour cream.
- Dough will be really stiff.
- Let stand 1 to 2 hours.
- Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
- Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).
Nutrition Facts : Calories 411.1, Fat 12.7, SaturatedFat 7.6, Cholesterol 25.3, Sodium 189, Carbohydrate 65.8, Fiber 1.7, Sugar 15.9, Protein 8.3
QUICK SWEDISH RYE BREAD
This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).
Provided by Dreamer in Ontario
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
- In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
- In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
- Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
- Stir vigorously for several minutes.
- Divide dough evenly among prepared pans, smoothing tops with wet spatula.
- Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
- Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
- Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
Nutrition Facts : Calories 76.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.5, Sodium 317.5, Carbohydrate 15.1, Fiber 1.3, Sugar 3, Protein 2.2
SWEDISH FLAT BREAD
Make and share this Swedish Flat Bread recipe from Food.com.
Provided by bbgrl79ca
Categories Quick Breads
Time 2h15m
Yield 4 crispbreads
Number Of Ingredients 4
Steps:
- Blend flours and salt together.
- Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
- Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
- Heat a griddle or frying pan over a moderate heat and grease it.
- Divide the dough into four and roll out one quarter into a round as thin as possible.
- Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
- Prick all over to prevent the dough bubbling during cooking.
- Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
- Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
- Cool on a wire tray.
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